Among the richest sources of antioxidants are the spices and herbs. Spices and herbs have been used for flavor, color, aroma, and preservation of foods and beverages for several hundred years. The antioxidants in spices and herbs are very effective because they possess excellent antioxidant activity (e.g., they contain flavonoids, terpenoids, lignans, sulfides, polyphenolics, carotenoids, coumarins, saponins, plant sterols, curcumins, and phthalides). These substances have been used as antioxidants in the form of ground spices/herbs, extracts, emulsions, or encapsulated form. Aside from their efficacy, spices and herbs are classified as "all natural" or from "natural sources," an attractive characteristic for consumers.Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavors and off-odors as well as unhealthy compounds (Decker, Elias, & McClements, 2010). Synthetic antioxidants such as butylated hydroxytoluene and butylated hydroxyanisole have been used widely for many years to retard lipid oxidation, but there has been increasing concern about the safety of synthetic antioxidants (Shahidi & Zhong, 2010). This chapter discusses the different classifications of spices and herbs, lipid oxidation in foods, the antioxidants that can be derived from spices and herbs, and the different forms of spice/herb antioxidants. It also discusses the efficacy of antioxidants in foods. Finally, the future of spices and herbs as effective antioxidants and future trends are summarized. © 2015 Elsevier Ltd All rights reserved.